Ingredients

The following ingredients have 6 Servings
  • 2 cups pecans
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons raw honey
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • 8 oz. of cream cheese, softened
  • 5.3 oz. of plain greek yogurt
  • ¼ cup of sugar
  • ½ teaspoon of vanilla extract
  • 1/3 cup key lime juice
  • 1 teaspoon key lime zest
  • 2 egg whites

Instruction

  • Preheat oven to 350.
  • Line an 8×8 glass baking pan with parchment paper. (this will help with removal later on) Set aside.
  • Add pecans to a food processor (or blender) chop until finely diced. To the food processor with nuts, add in butter, honey, ½ teaspoon of cinnamon and a pinch of salt. Blend until everything is mixed and the “crust” holds together a bit.
  • In a medium bowl mix cream cheese, sugar, and vanilla extract using a hand mixer. Blend until smooth and creamy.
  • Add in greek yogurt, key lime juice, key lime zest, and egg whites. Blend until combined – be sure not to over blend.
  • Pour cheesecake mixture over pecan crust – smooth out so the cheesecake mixture is even.
  • Bake for 30-35 minutes.
  • Remove from oven, place in refrigerator let cool for 30 minutes. Serve.